8 ounces kale, any variety, thick part of stems removed, and coarsely chopped

Heat the oil in a large skillet over medium-high heat. Add the onion, fennel, and a pinch of salt, and sauté until golden.

Add the garlic and the red bell pepper and sauté, until softened, 3 minutes.

Add the crumbled or chopped vegan sausage to the skillet. Sauté until the sausage develops a light golden brown crust.

Add the bay leaves, basil, oregano, paprika, and sage and stir well. Stir in the stock and white beans and bring to a simmer. Stir in the kale and cook for 5 minutes or until tender, but still bright green.

Serve the stew hot or allow it to cool. Remove the bay leaves, cover, and refrigerate. Like most stews, this tastes best when reheated and served the next day.

Notes:I like Lightlife’s Gimme Lean® Ground Sausage Style in this stew, but another type of good quality vegan sausage (VegKitchen likes Tofurky and Field Roast) may be used instead. Sautéed tempeh or additional white beans may be used in place of the sausage.

If using tempeh, you will likely want to use a little bit more of each spice called for in the recipe in addition to adding some fennel seeds and perhaps a little thyme.

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4 comments on “White Bean and Kale Stew with Fennel and Vegan Sausage”

NW Nature Nut~ Thank you so much for taking time to try the recipe and to reply. I’m so glad you liked it! I am finding myself liking more salt these days. I always use a fairly coarse sea salt for more salty flavor with less actual salt. Love the addition of lots of pepper. Happy Holidays!